Description
This vegan gingerbread tiramisu is a deliciously cozy, dairy-free dessert perfect for the holiday season or any festive occasion. It features a warmly spiced vegan mascarpone cream layered with coffee-dipped gingerbread cookies, finished with a dusting of cocoa powder. Easy to prepare using a blender and requiring minimal hands-on time, this eggless, vegan tiramisu delivers classic Italian flavors with a seasonal twist.
Ingredients
Vegan Spiced Mascarpone Cream Layer
- 1½ cups vegan butter, room temperature (block-style, not spreadable)
- 24 oz silken tofu (firm or extra firm), drained and room temperature (about 2⅔ cups, packed)
- 1 cup unsweetened plain vegan yogurt (Greek-style if available), room temperature
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
Cookie Layer
- 1½ cups espresso or strong brewed coffee, room temperature (decaffeinated if desired)
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 24–48 gingerbread cookies (gluten-free if needed; amount depends on size)
To Serve (Optional)
- 2–3 cups prepared vegan whipping cream
- 3 tablespoons unsweetened cocoa powder (Dutch-process preferred)
- Gingerbread cookies, for garnish
Instructions
- Prepare Ingredients: Ensure the vegan butter, silken tofu, and yogurt are all at room temperature for proper emulsification of the cream. Set aside an 8x8x2-inch or 9×9-inch baking dish with an 8–10 cup capacity.
- Make Vegan Spiced Mascarpone Cream: Add vegan butter, silken tofu, vegan yogurt, granulated sugar, vanilla extract, ground cinnamon, ground ginger, ground cloves, and ground nutmeg into a high-powered blender or food processor. If your blender lacks power, blend all ingredients except butter first, then gradually add butter in spoonfuls. Blend until completely smooth and creamy, scraping down sides as needed. Set aside.
- Prepare Coffee Mixture: In a shallow bowl, whisk together espresso or strong brewed coffee, granulated sugar, and vanilla extract. The mixture should be warm or at room temperature, not hot.
- Dip and Layer Cookies: Quickly dip half of the gingerbread cookies into the coffee mixture, coating both sides lightly without soaking. Arrange these cookies in a single layer in your prepared baking dish, trimming any cookies if needed to avoid gaps.
- Layer Cream: Spread half of the vegan spiced mascarpone cream evenly over the cookie layer.
- Repeat Layers: Dip the remaining gingerbread cookies into the coffee mixture and arrange over the cream layer. Spread the remaining mascarpone cream evenly over this second cookie layer.
- Refrigerate: Cover the assembled tiramisu tightly and refrigerate for 4–8 hours or overnight to let it fully set and the flavors meld.
- To Serve: Before serving, dust the top generously with cocoa powder. Optionally, add dollops of vegan whipped cream and garnish with additional gingerbread cookies for an elegant finish.
Notes
- Use block-style vegan butter for best emulsification, not spreadable or tub-style.
- Ensure all creamy ingredients are at room temperature to avoid curdling or separation.
- Dip cookies quickly to prevent them from becoming too soggy and falling apart.
- If a blender isn’t powerful enough, blend the tofu mixture first and then add butter gradually.
- This tiramisu can be made gluten-free by selecting gluten-free gingerbread cookies.
- Refrigerate for at least 4 hours to allow flavors to meld and texture to set perfectly.
- Use Dutch-process cocoa powder for a richer, less acidic flavor.
- Optional vegan whipped cream enhances the dessert’s creaminess and presentation.
